I’ve found us the BEST trick to make the creamiest vegan cherry ice cream! Cherries tend to have an icy texture when incorporated into ice cream, but I’ll share my solution with you below so you can create the most luscious, decadent treat from only tasty ingredients. Plus, this vegan delight can be made with or without an ice cream machine!
This vegan cherry ice cream was born as a solution. I first dreamt it up on a hot summer’s day. I was lucky enough to be gifted a big bag of fresh cherries, so by the afternoon, when my house had turned into an oven, I knew cherry ice cream had to happen – stat! This vegan cherry ice cream hits all the right spots – it’s fruity, refreshing, and bursting with summery vibes. You could totally eat this for breakfast and tell yourself you’re eating a frozen cherry smoothie – because you basically are!
My little trick to make the creamiest vegan cherry ice cream
When creating this recipe, I discovered that due to the fact cherries have a high water content, they have a tendency to make ice cream too icy. I don’t know about you, but I love my ice cream when it’s luscious and creamy. So I figured it out, and now I’m here to teach you how to do it.
Here’s the scoop on how to make the CREAMIEST vegan cherry ice cream:
- Roast the cherries: This might sound a little ‘out there’ at first – fresh cherries are deliciously juicy and fresh, so why cook them?! Hear me out: the water content in cherries is what makes them icy when frozen. Roasting them reduces the amount of water, boosting the cherry flavor without leaving chunks of hard frozen cherry.
- Then, add cherries: You didn’t think I’d stop with the cherries there, did you? Next, we add chunks of sweet, ripe, fresh cherries, too! They’re just too darn good not to. Doubling up on the cherry goodness adds a burst of freshness.
- Coconut cream: This vegan cherry ice cream is also extra rich and dairy-free, thanks to the coconut cream. It makes the most luscious ice cream base! Using coconut milk would make this a bit thinner, so I opt for the cream instead.
Toppings for vegan cherry ice cream
When it comes to topping my vegan cherry ice cream, I’m all about the extras. The cherry-chocolate combo is just delicious on its own, but you can also take it a bit further. Here are some of my top picks:
- Sprinkle on some coconut flakes for that extra chewiness.
- Toss in some chopped nuts or granola for a satisfying crunch.
- Or add a few fresh mint leaves for a burst of herbal freshness.
- Drizzle on some melted chocolate for double-choc goodness.
Can I make cherry ice-cream without a machine?
You can make this without an ice-cream maker! Just use the no-churn method for homemade ice cream. It does require a little bit of extra time and love, but it still makes delicious ice cream.
- Pour the vegan cherry ice cream mixture into a shallow loaf pan and pop it in the freezer.
- Wait 30 minutes, then grab a fork and scrape up the ice-cream mixture, breaking up any ice crystals.
- Put it back in to freeze, then half an hour later, take it out and scrape and mix it again.
- Keep repeating these steps until you have ice cream! The total time this takes is usually between 2-3 hours.
How do I prevent the coconut cherry ice cream from being icy?
Fresh fruit is full of water. And water (as you know) turns to ice in the freezer. You don’t want to use the same frozen fruit you use for smoothies in your ice cream. To ensure you’re not eating chunks of frozen solid cherries, you must roast them. This removes much of the water, so you won’t break your teeth trying to eat them.
Why are some of the cherries roasted and some fresh?
I just love the flavor of the fresh cherries. It makes it a little bit icier, but that’s not bad. To me, it tastes like a mashup of ice cream and sorbet. If you don’t like the icier texture, you can omit the fresh cherries and roast all of them instead – the cherry flavor will just be slightly more understated.
What type of coconut milk should I use?
Use full-fat coconut milk—the highest-fat option you can find! For the best results, try to use coconut cream or milk with no added ingredients.
Can I use frozen cherries?
You sure can! Just let them thaw out completely before using them in this recipe. Previously frozen cherries will have more water in them, so be sure to roast them in the oven to omit some of the water. The final result might be a bit icier, but it’ll be a delicious cherry chocolate ice cream!
Vegan Cherry Ice Cream Recipe
- Pin
Ingredients
- ▢ 5 cups fresh pitted cherries (divided)
- ▢ 19 ounce can coconut cream (see notes)
- ▢ ¼ cup maple syrup (optional)
- ▢ ¼ cup chopped dark chocolate
Instructions
- Preheat your oven to 300 degrees Fahrenheit. Line a baking tray with parchment paper. Chop 2 ½ cups of the cherries, place them on the tray, and put the tray in the oven. Roast the cherries for 20 minutes. When they come out of the oven, transfer them to a plate and put them into your fridge to cool.
- While the cherries are roasting, combine the coconut cream and the remaining 3 cups of cherries in a blender and blend on high until smooth. Add the maple syrup, if you’re using it. 19 ounce can coconut cream, ¼ cup maple syrup
Use an ice cream maker:
- Pour the ice cream into your ice cream maker and process according to the manufacturer’s directions. When it is nearly done, slowly add the roasted (and cooled) cherries and the chocolate chunks and let them mix into the ice cream. ¼ cup chopped dark chocolate
- Either eat as soft serve or transfer the ice cream to a freezer-proof container and freeze for 1 hour.
No churn method:
- Pour the ice cream into a low sided freezer-proof bowl and freeze for 45 minutes. Take the ice cream out of the freezer and mix it around. Add the roasted (and cooled) cherries and dark chocolate and mix them through. Place the ice cream back into your freezer. ¼ cup chopped dark chocolate
- Let it freeze for another hour then take it out and scrape it with a spoon to mix the ice cream. If it is not solid, place it back in your freezer for one more hour.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More vegan ice cream recipes
Vegan Cherry Garcia Ice Cream with Cashew Cream
Vegan Strawberry Ice Cream with White Balsamic
Coconut Milk Ice Cream (SUPER creamy thanks to a simple trick)
Banana Nice Cream
Vegan Cherry Ice Cream Recipe
Ingredients
- 5 cups fresh pitted cherries , divided
- 19 ounce can coconut cream , see notes
- ¼ cup maple syrup , optional
- ¼ cup chopped dark chocolate
Instructions
- Preheat your oven to 300 degrees Fahrenheit. Line a baking tray with parchment paper. Chop 2 ½ cups of the cherries, place them on the tray, and put the tray in the oven. Roast the cherries for 20 minutes. When they come out of the oven, transfer them to a plate and put them into your fridge to cool.
- While the cherries are roasting, combine the coconut cream and the remaining 3 cups of cherries in a blender and blend on high until smooth. Add the maple syrup, if you’re using it. 19 ounce can coconut cream, ¼ cup maple syrup
Use an ice cream maker:
- Pour the ice cream into your ice cream maker and process according to the manufacturer’s directions. When it is nearly done, slowly add the roasted (and cooled) cherries and the chocolate chunks and let them mix into the ice cream. ¼ cup chopped dark chocolate
- Either eat as soft serve or transfer the ice cream to a freezer-proof container and freeze for 1 hour.
No churn method:
- Pour the ice cream into a low sided freezer-proof bowl and freeze for 45 minutes. Take the ice cream out of the freezer and mix it around. Add the roasted (and cooled) cherries and dark chocolate and mix them through. Place the ice cream back into your freezer. ¼ cup chopped dark chocolate
- Let it freeze for another hour then take it out and scrape it with a spoon to mix the ice cream. If it is not solid, place it back in your freezer for one more hour.
